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LIBRARY OF CONGRESS 



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PARTMENT OF COMMERCE 

BUREAU OF FISHERIES 



Economic Circular No. 44 : : :::::;::::: : Issued March 21, 1919 



GROUPERS : FISHES YOU SHOULD TRY.° 

With recipes for cooking them. 





Camouflage is a new word to the English language and a new art 
developed under the stress of necessity; but it is old in nature, and 
carried to great perfection, especially among many of the lower 
animals. 

Hiding-colors to resemble a background or the general color tone 
of an environment are probably exhibited by most fishes, and in many 
cases the simulation is extraordinarily close, as may be observed by 
any visitor to an aquarium where flounders, for instance, are shown. 
In these fishes the skin changes to resemble the varying bottoms, not 
only in color, but even in the pattern in which the color is arranged, 
and it is often difficult to see them as they lie exposed in the tanks. 
These changes result automatically from impressions received through 
the eyes, and if the head lies over a background of one color and the 
rest of the fish over another the entire body adapts itself to the color 
and pattern nearest to the eyes. 

But there are other color changes which apparently have little or 
no relation to camouflage. We are all familiar with the changes of 
the human face under the stress of emotions, the flush of anger, the 
blush of shame or embarrassment, and the pallor of fear ; but it is 
not generally known that in fishes there is a much more vivid and 
extraordinary play of color correlated with varying moods and emo- 
tions. There are color patterns characteristic of fear or alarm, of 

a By H. F. Moore, Deputy Commissioner, Bureau of Fisheries. 



106312°— 19 



_-%u i> 



anger or belligerency, of rest and play, and in some fishes these 
phases differ from one another so markedly that the uninitiated 
would be warranted in believing them to characterize distinct species, 
and not mere " states of mind " of the individual. 

Studies conducted at the New York Aquarium have shown these 
changes to be particularly rapid in the fishes of the Tropics, many 
of which are vivid and fantastic in coloration. Among the species 
studied there is the black grouper, and it is interesting that the mot- 
tled, dusky-brown color which suggested its popular name is that 
which the fish assumes when it is frightened, the only mental state 
in which it is ever seen by the fishermen, and that in which it dies. 
The other and probably more usual and normal phases assumed by 
this fish, of which several have been described, are all characterized 
by a very pale or white ground, with various dark markings on the 
body and fins, a scheme of coloration which makes the name particu- 
larly inappropriate, except as the fish comes to the market. Another 
of these fishes is the red grouper, of which at least six distinct color 
phases are known, some of which are not at all red. 

The name grouper which these and other related fishes bear in 
common is a perversion of the Portuguese name garoupa. They are 
all fishes of warm seas and abound particularly in the Tropics. They 
are plentiful on the east coast of Florida and in the Gulf of Mexico. 
They spawn in the bays in spring and early summer, but for most 
of the year they are found off the coast on the " snapper banks," 
rocky bottoms in the midst of the general sandy floor of the sea, 
where the water has a depth of between 50 and 300 feet. They are 
voracious feeders, consuming great quantities of crabs and little 
fishes, and are readily taken on lines, which are the principal instru- 
ments of the fishery. These fish attain a weight of 50 pounds, but 
are usually much smaller. 

Eed snappers, with which they are associated on the banks, are 
well known in the markets, but the groupers are fully appreciated 
only on their native shores. Quantities of them are carried alive 
from Florida to Cuba in smacks provided with " wells " or com- 
partments communicating with the sea, and the fishermen for their 
own food prefer them to most other species. Their flesh is firm 
and white. They keep well and stand shipment for long distances, 
and their excellence and abundance induce the Bureau of Fisheries 
to commend them to consumers. 

Groupers are usually shipped gutted and headless, which saves on 
transportation charges and by so much reduces the price to the con- 
sumer. The retailer should remove the fins and skin the fish for his 
customers. These operations can be quickly performed as follows : 

Lay the fish on its side, with the head end pointing toward you 
and the back toward the knife hand (the hand with which the opera- 
tor uses the knife). Insert the knife to a depth of 1 to 1J inches be- 
hind the end of the back fin and draw the length of the fish, cut- 
ting close to the fin, thus severing the skin and the flesh from tail to 
head. 

Turn the fish end for end, laying it on its other side, and repeat as 
above, drawing the knife along the length of the fin from the head to 
the tail. Using a piece of burlap to prevent the hand slipping, or a 
pair of pliers, catch the back fin at the front end and pull it out. 

_ ••• J 

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MAR 31 1919 



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Turn the fish, tail pointing from you' and the belly toward the 
knife hand. Grasp the pectoral fin, the fin just back of the gills, 
in the free hand and thrust the knife into the fish just back of it and 
cut both ways. The collar bone, which is thus cut loose, is removed 
by pulling on the fin. The small, thin bone remaining, which con- 
nects the hide and meat, is removed with a stroke of the knife. Re- 
peat the operation on the other side. 

Turn the fish, tail pointing toward you and the belly toward 
the knife hand. Complete the splitting of the fish, and remove the 
belly fins. With pliers or a piece of burlap catch the corner of the 
hide at the head end nearest the back and strip off by pulling toward 
the tail. Repeat the process for the other side and complete the re- 
moval of the skin and tail by a stroke of the cleaver at the base of the 
tail fin. 

RECIPES.® 
FRESH GROUPER. 

1. Quick-Oven Method — An Improvement on Frying. 

Cut the grouper into portiou-sized pieces, after removing bones and skin. 
Prepare a shallow bowl of salted milk -(-J teaspoon salt to 1 cup milk) and also 
a plate of finely sifted bread crumbs. Dip the fish first into the salted milk 
and then into the dry crumbs. Place in a greased pan and sprinkle a little 
melted shortening or oil over the surface and. bake in a very quick oven for 10 
or 15 minutes, depending on the thickness of the slices. When baked to a deep 
golden brown remove from the pan to a hot platter, garnish with parsley, and 
serve with tartar sauce. 

This method saves fat and labor and gives a better result. 



2. Boiled Grouper. 



2 quarts of boiling water, 
I cup vinegar, 



bay leaf, 



2 slices of onion, 
1 teaspoon of salt. 



Clean and bone the grouper ; cut into pieces or leave whole, and place in 
cheesecloth. Boil the above ingredients together for 5 minutes and then lower 
the fish into it. Cook in a covered pan until the flesh is tender and the skin 
separates from it. Then remove an,d slip out of the cheesecloth into a hot plat- 
ter. Serve whole with lemon butter, parsley, or tomato sauce. If boiled in 
small portions, it may be flaked and used the same as steamed grouper in vari- 
ous combinations. 

3. Steamed Grouper. 



2 quarts of boiling water, 
i cup vinegar, 
2 slices of lemon, 



2 stalks of celery (including leaves), 

1 bay leaf, 

1 teaspoon salt. 



Clean the grouper and cup up into suitable pieces for the steamer. Boil the 
above ingredients until steaming; then grease the top pan and place the fish 
in it. Sprinkle each piece liberally with salt and steam for 20 minutes. Then 
remove from the steamer, cool, and flake, freeing it from skin and bones. Re- 
heat in any fish sauce or use in some of the receipes which follow calling for 
cooked fish. 

4. Savory Grouper. 



2 cups mediumly fine crumbs, 

1 onion, minced, 

1 lemon rind, grated, 

1 tablespoon, lemon juice, 



1 teaspoon mixed poultry spice, 

2 tablespoons melted shortening, 
Salt, 

Pepper. 



Prepare a stuffing from the above ingredients, mixing them all thoroughly. 
If the shortening does not give enough moisture to hold the mixture together, 



a Prepared by Miss Evelyn' Spencer, Bureau of Fisheries. 



add 1 or 2 tablespoons of hot water. Clean, bone, and skin the grouper, and 
cut into thick slices. Place the slices in a greased pan and sprinkle the stuffing 
thickly over the surface. Bake for 15 minutes in a moderate oven until the 
fish is tender and the stuffing browned. Serve plain or with tartar sauce. 

5. Irish Grouper en Casseroe. 



1 large onion, finely chopped, 

1 small bunch of celery, chopped, 

1 tablespoon lemon juice, 



i- teaspoon salt. 

sr teaspoon pepper, 

1 tablespoon finely chopped parsley 



Thoroughly grease a ramekin and cover the bottom with the onion, celery, 
lemon juice, and seasoning. Clean, skin, and bone a piece of grouper, roast 
size, and put it on top of the vegetables. Sprinkle bread crumbs mixed with 
salt and a little shortening over the top of the fish. Bake for 20 minutes in a 
moderate oven, when the fish should be tender and the crumbs browned. Lift 
the fish onto a hot platter, put the cooked onion and celery around it, and 
sprinkle the parsley over the top. Serve with a brown sauce in which 1 minced 
onion has been cooked. 

6. Pickled Grouper. 



1 cup of oil, 
i cup vinegar, 
4 slices of lemon, 
1 teaspoon salt, 



i teaspoon of paprika, 
2 bay leaves, 

i teaspoon powdered cloves, 
k teaspoon celery salt. 



Cut fillets of grouper into strips 2 inches wide, and tie in rolls to prevent 
falling apart in cooking. Allow the rolls to simmer gently for 15 minutes 
in spiced, acidulated water used for steaming grouper. Lift out carefully and 
remove the strings. Place in a crock or deep bowl and pour over the above 
ingredients which have been thoroughly mixed. Allow the fish to remain in 
this pickle for 24 hours before using. Then it may be used as a filling for 
sandwiches, either plain or in combination with dressing and vegetables, or on 
crackers, for salads, or in canapes. Any boiled or steamed left-over fish may 
be preserved in this manner. 

7. Planked Grouper. 

Bone a medium-sized grouper and lay it open, flat on a greased plank, skin 
side down. Sprinkle the top surface with melted shortening or oil and place in 
a very hot oven for 5 minutes. Remove. Sprinkle it with oiled bread crumbs. 
Form nests of mashed potatoes around the fish, and fill these nests with canned 
green peas, cooked carrots, or beets, diced. Stuff tomatoes, green peppers, 
turnips, or onions, and put between the potato nests. Return the plank to a 
moderate oven and bake until the potatoes are browned and the fish and vege- 
tables are tender. If peppers, turnips, or onions are used, they should be par- 
boiled before being stuffed. Sprinkle the surface of the fish with chopped pars- 
ley, and serve from the plank at the table. 

8. Grouper Rolls. 



i cup rolled cracker crumbs, 
1 tablespoon minced onion, 
1 teaspoon Worcestershire sauce, 
1 teaspoon lemon juice, 



1 tablespoon chopped parsley. 

2 tablespoons melted shortening, 
Salt, 

Pepper. 



Mix all the above ingredients together thoroughly, and add 1 tablespoon of 
hot water if more moisture is necessary to bind stuffing together. Clean, skin. 
and bone the grouper, and cut into strips 2 inches wide by 4 inches long. Spread 
the prepared stuffing evenly on each strip of fish, or roll, and tie securely to 
prevent stuffing from coming out. Prepare a savory brown sauce and place 
the little rolls on end in it. Simmer gently, occasionally turning to cook all 
sides, until the fish is tender. Remove strings from the rolls and pour the sauce 
around them. A few cooked carrots or beets may be placed on top of each 
roll as a garnish. 

9. Stuffed Baked Grouper, 

Have | of a large grouper cut through the center for its entire length, so 
that with the slit down one side the middle will be suitable for stuffing. Care 
fully loosen the side bones and then cut -them off close to the backbone, which 



should be left in that back side is entirely closed. Cleanse the fish, but do not 
skin. Prepare a savory stuffing, using stale bread crumbs, minced onion, lemon 
juice, salt, pepper, and enough melted shortening to slightly moisten. Fill the 
center of the fish with the stuffing, and sew up the opening: Place in a greased 
baking dish and brush over the skin with melted shortening. Put in a hot oven, 
and after 10 minutes reduce the heat until the oven is moderate. Bake for 40 
minutes. Then place on a hot platter and carefully remove the skin. Sprinkle 
the surface with chopped parsley and serve with tomato sauce. 

10. Geoupee Spanish. 



1 can tomatoes, 

1 green pepper cut into thin strips, 

4 onion, chopped, 

1 teaspoon sugar, 



i teaspoon Worcestershire sauce, 

2 tablespoons flour, 

2 tablespoons shortening, 

Salt and pepper. 



Make a sauce of the tomato juice, flour, and shortening: add the onion and 
green peppers and the seasonings. Clean, bone, and skin the grouper. Cut it 
into cubes, and add to the tomato sauce. Simmer gently for % hour and serve 
plain or with a border of boiled rice. 



11. Geoupee Stew. 

1 onion, 

2 carrots. 



3 fillets of grouper, 

1 bunch of celery. 

2 green peppers, 

Cut grouper into 1-inch squares and dip them into flour and saute until 
brown in a small amount of fat. Cut carrots, peppers, and celery into dice, 
and chop the onion and put into a pan with enough fat to prevent burning. 
Stir constantly until the juices are flowing and the vegetables are very slightly 
browned ; cover with boiling water, add salt and pepper, and simmer for 10 
minutes. Then add the fish cubes and thicken the gravy with 1 tablespoon of 
flour mixed to a smooth paste with cold water. Simmer together until the fish 
and vegetables are tender. Then add a few drops of lemon juice. Serve with 
a border of steamed rice. 

12. Geoupee Cueey. 



2 onions, chopped, 

4 large stalks of celery, chopped, 

1 sliced green pepper, 

2 tablespoons shortening, 



1 teaspoon lemon juice, 

2 fillets of grouper, 

\ teaspoon curry powder, 
Salt and pepper. 



Melt the shortening and add the chopped vegetables; stir constantly to pre- 
vent burning. Cook until only slightly brown. Then pour on enough boiling 
water to cover them, and simmer gently for 10 minutes. Cut fillets of grouper 
into small squares, roll in flour, and saute until browned. Then add to the vege- 
tables with the curry powder and seasonings. There should be enough gravy 
to half cover the fish. Thicken by adding 1 tablespoon of flour mixed to a 
paste with cold water. Serve with a border of steamed rice. 

13. Geoupee Pie (I). 



2 cups brown sauce, 

* onion, minced fine, 

1 teaspoon Worcestershire sauce, 



2 cups mashed potatoes, 

Salt, 

Pepper. 



Cut thick fillets of grouper into small cubes ; sprinkle with flour and put into 
a frying pan with enough shortening to prevent burning. When delicately 
browned, remove and add to the brown sauce onion and seasonings. Pour into 
deep pie pan and place a smooth layer of mashed potatoes on top, making slits 
for the steam to escape. Brush over the top with beaten egg and bake until 
delicately browned. 

14. Geoupee Pie (II). 



1 cup flaked steam grouper, 
1 cup tomato sauce, 

1 teaspoon lemon juice, 

2 teaspoon Worcestershire sauce, 



1 tablespoon chopped green pepper, 
1 tablespoon chopped parsley, 
1 tablespoon chopped onion, 
Salt and pepper. 



Mix the fish, sauce, and seasonings thoroughly. Pour into a deep pie pan 
which has been- lined with a smooth layer of mashed potato. With a pastry 



hair pipe on the top crust of potatoes, shaping it in winding loops which come to 
a slight mound in the center. Bake until the potatoes are well browned. 

15. Grouper Molds with Anchovy Sauce. 



1 tablespoon lemon juice, 
1 egg slightly beaten, 
Bread crumbs. 



1 cup brown sauce, 

1 tablespoon minced onion, 

I grated lemon rind, 

Chop fillets of grouper into small pieces and add to the brown sauce with the 
seasonings. Remove from fire and slightly cool, and then add the egg. Grease 
little molds thoroughly and sprinkle bottom and sides with fine crumbs. Pour 
in the grouper mixture and sprinkle oiled crumbs on top. Bake in a moderate 
oven until the mixture is firm and the crumbs browned. Slip from the molds 
and serve with anchovy sauce. 

PREVIOUSLY COOKED OR LEFT-OVER GROUPER. 

16. Creamed Grouper. 



2 cups flaked steamed or boiled 

grouper, 
2 cups milk, 
4 tablespoons flour, 



2 tablespoons shortening, 
i teaspoon lemon juice, 
J teaspoon salt, 
Paprika. 



Melt the shortening, stir in the flour, and mix to a smooth paste. Then 
pour on the heated milk. Cook for 5 minutes, then add the fish and seasoning. 
Cook until the fish is thoroughly heated. Pour onto a hot platter on which 
have been placed 4 to 6 halves of buttered toast. Sprinkle over the surface 
with paprika and garnish with parsley. Serve immediately. 

17. Scalloped Grouper. 



2 cups flaked steam grouper, 

1 cup white, brown, or tomato sauce, 

1 teaspoon lemon juice, 



i lemon rind, grated, 

Salt, 

Pepper. 



Mix the fish and sauce thoroughly, and add the seasonings. Place in a 
greased baking dish with a layer of oiled crumbs in the center and on top. 
Bake in a quick oven until the crumbs are a golden brown. 



18. Grouper Souffle. 



1 cup flaked steamed grouper, 

1 cup milk, 

3 tablespoons flour, 

2 tablespoons shortening, 



1 teaspoon lemon juice, 

2 egg whites, 
Salt, 
Pepper. 



Make a white sauce of the milk, flour, shortening, and seasonings ; stir in 
the flaked fish ; remove from the fire and cool. Beat the egg whites until stiff 
and dry and fold into the cooled fish mixture. Pour into greased molds., 
filling only § full. Place the molds in a pan of hot water and bake in a 
moderate oven until the mixture is well puffed up and firm. Turn out and 
serve immediately. 

19. Deviled Grouper. 



cup steamed flaked grouper, 
cup milk, 
tablespoon flour, 
stablespoon shortening, 

egg, 

tablespoons minced onion, 

tablespoons finely chopped parsley, 



1 tablespoon Worcestershire sauce. 

1 tablespoon lemon juice, 

1 tablespoon chopped green pepper. 

1 tablespoon chopped celery, 

Bread crumbs, 

Salt, 

Pepper. 



Make a white sauce of the milk, flour, and shortening. Add the chopped 
vegetables and cook for 5 minutes. Add the fish and mix thoroughly. Remove 
from the fire. Add the egg slightly beaten and the seasonings. Pour into 
shells or small ramekins, and sprinkle buttered or oiled crumbs over the top. 
Bake until the crumbs are a golden brown. Serve with tartar sauce. 



20. Croquettes of Geoupee. 



1 teaspoon Worcestershire sauce, 
1 tablespoon lemon juice, 
Finely sifted bread crumbs, 
Salt and pepper. 



1 cup flaked steamed fish. 

% cup thick white sauce. 

1. tablespoon chopped, slightly cooked 

onion, 
1 tablespoon chopped parsley, 

Mix cooled white sauce and fish, add remaining ingredients, and blend 
thoroughly. Pour the mixture into a shallow pan and allow to cool. Then 
shape into croquettes, dip into slightly beaten egg ; then into fine crumbs. Fry 
in deep fat and drain on brown paper. Serve with tomato or tartar sauce. 

21. Geoupee Chops. 

Use the above mixture and shape into chops or cutlets. Sprinkle each side 
with fine crumbs and place in a well-greased pan. Sprinkle melted shortening 
over the top and bake for 10 minutes in a quick oven until a golden brown. 
Serve with caper or tartar sauce. 

22. Geoupee Wiggle. 



1 can small peas, 

1 teaspoon lemon juice, 

1 teaspoon anchovy essence, 

Salt and pepper. 



1 cup steamed flaked fish, 

2 cups milk, 
4 tablespoons flour, 
2 tablespoons butter. 

Make a white sauce of the milk, flour, and butter. Add anchovy essence 
and seasonings. Mix thoroughly, and add the flaked fish and then the green 
peas. When heated through, serve on toasted crackers with a little ring of 
finely chopped parsley in the center. 

23. Geoupee Loaf with Beown Paesley Sauce. 



2 cups flaked grouper, 

1 cup brown sauce, 

2 tablespoons minced onion, 
1 egg, slightly beaten, 

i cup soft bread crumbs, 

1 teaspoon Worcestershire sauce, 

2 tablespoons shortening, 
Salt and pepper. 



Sauce. 



tablespoons shortening, 
tablespoons flour, 
cup milk or fish stock, 
teaspoon lemon juice, 

2 tablespoons chopped parsley, 

Salt and pepper. 



Mix grouper, sauce, seasoning, egg, and crumbs. Shape into a loaf. Sprinkle 
a little flour over the top and place in greased pan. Bake \ hour and baste 
twice with fat during the cooking. Place on a hot platter and serve with the 
following sauce : 

Sauce. — Melt the shortening. Add flour and stir constantly until well 
browned. Pour on the hot liquid. Add the seasonings, and when thickened 
remove from the fire and add the parsley. 



24. Geoupee Timbals. 



1 cup diced steamed fish, 
11 cups thick white sauce, 

2 tablespoons grated cheese, 



I teaspoon Worcestershire sauce, 
Salt and pepper, 
Boiled rice. 



Line greased ramekins with the boiled rice, which has been well seasoned. 
Fill the center with the fish, which has been well blended with sauce and sea- 
sonings. Pack filling in tightly and place ramekins in a moderate oven. Bake 
until firm and then slip out of the ramekins. Sprinkle grated cheese on top 
and serve with tomato souce. 

25. Geoupee Salad (No. I). 



1 cup steamed tfaked grouper, 

1 cup diced celery, 

2 tablespoons chopped sour pickle, 



2 tablespoons oil, 

1J tablespoons lemon juice. 

Salt and pepper. 



Mix the grouper, celery, and pickle together and pour over the mixture the oil 
and lemon juice. Allow to stand \ hour. Then add seasoning and 2 table- 
spoons of mayonnaise. Serve on lettuce with strips of pimento for garnish. 



2G. Grouper Salad t 



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3 cup diced celery. 

2 tablespoons chopped green pepper, 

1 tablespoon chopped parsley, 

U tablespoons chopped green olives, 



1 cup flaked steamed grouper, 
I cup mayonnaise, 
1 tablespoon lemon juice, 
Salt and paprika. 



Boil 6 medium-sized beets. Skin and scoop out the centers. Mix together 
the lish and vegetables with the mayonnaise and seasonings for the salad. 
Allow to stand 15 minutes. Then fill the beet cups. Pile salad filling so that 
it comes above the rims of the cups in the form of little pyramids. Place a 
small portion of thick mayonnaise on the top and press the tip of a green olive 
into the center. Place beet cups on lettuce leaves and serve. 

This filling may be used for stuffing green peppers, when pimento should be 
substituted for the green peppers in the salad. 

27. Grouper Short Cake. 



1 cup flaked steamed grouper, 

2 cups milk, 

2 tablespoons flour, 

2 tablespoons shortening, 

1 teaspoon anchovy essence, 



1 green pepper, chopped, 

1 teaspoon Worcestershire sauce, 

Salt, 

Pepper, 

4 large baking-powder biscuits. 



Make a white sauce of the milk, flour, arid shortening. Add the anchovy 
essence and the seasonings. Stir in the grouper, and when the mixture is hot 
split open the biscuits and pour part of it over the lower halves. Put on the 
tops and pour over the remaining fish mixture. Sprinkle grated cheese over 
the surface and place in a hot oven just long enough to melt the cheese. Serve 
immediately. 

28. Grouper Pimento Cream. 



2 cups flaked steamed grouper, 

2 cups milk, 

4 tablespoons flour, 

2 tablespoons shortening, 



2 canned pimentos, 
2 egg whites, 
Bread crumbs, 
Salt and pepper. 



Make a white sauce of the milk, flour, and shortening. Add the flaked fish 
and stir until well blended. Remove from the fire and add the chopped 
pimentos and seasoning, and then fold in the egg whites, which have been beaten 
stiff and dry. Pour into a greased baking dish, and over the top sprinkle 
slightly stale bread crumbs which have been mixed with melted shortening. 
Place in a pan of hot water and bake in a moderate oven until firm and the 
crumbs delicately browned. 



29. Grouper Polenta. 



\ cup corn meal, 

\ cup cold water, 

i teaspoon salt, 

1 tablespoon chopped parsley, 



2 cups boiling water, 

i cup flaked grouper, previously 

steamed, 
1 teaspoon Worcestershire sauce. 



Mix together the corn meal, salt, and cold water. Add to the boiling water. 
Cook 2 hours. Then stir in the flaked fish. Add the parsley, the Worcester- 
shire sauce, salt, and pepper. Mix thoroughly ; then pack into a greased baking 
powder can and cover and chill. When cold, unmold and cut into thin slices: 
flour and saute. Or cut into slices and sprinkle each slice with grated cheese. 
Place the slices in a pan and pour over them a tomato sauce. Sprinkle grated 
cheese over the top and bake in the oven until the cheese melts. 



WASHINGTON : GOVERNMENT PRINTING OFFICE : 1919 







Conservation Resources 
Lig-Free® Type I 
Pb 8.5, Buffered 



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014 524 250 2 




